Spinach Pesto Pasta Salad

This spinach pesto pasta salad is a bowl of pure bliss!

Light and refreshing, it’s perfect for hot days and outdoor events. It features pasta and sweet cherry tomatoes coated in fresh spinach-basil pesto. 

Pasta salad with pesto, tomatoes, spinach and pine nuts served in a white bowl.

It’s garlicky, nutty, cheesy, and light. Everyone will devour it!

Serve it as a side dish or customize it with your favorite protein to make a stand-alone meal. 

Why You’ll Love This Spinach Pesto Pasta Salad

Quick Preparation: This recipe needs only common pantry staples, fresh herbs, and a little salt and pepper. You can have it ready in 30 minutes or less, so it’s perfect for last-minute meals. 

Make-Ahead Convenience: Like most pasta salad recipes, this one tastes best after a couple of hours of chill time. Make it at your convenience and refrigerate it for a day or so until you need it. 

Delicious & Nutritious: The spinach pesto offers a delicious way to incorporate more greens into your diet. It’s an excellent option for picky eaters or those looking to diversify their veggie intake.

Perfect for Any Occasion: Whip it up for game day parties, backyard BBQs, or your annual 4th of July celebration. It also makes a tasty addition to any lunch or dinner table.

Pasta with pesto sauce, basil leaves, tomato halves and pine nuts served on a white bowl.

Ingredients

  • Pasta: I like fusilli, farfalle, and penne best. However, you can tweak this recipe to include almost any pasta in your cupboard. 
  • Cherry Tomatoes: Cut these juicy, sweet gems in half to add a burst of freshness and color to the dish.
  • Fresh Baby Spinach Leaves: Their mild, earthy flavor is the star of the pesto. Plus, they’re full of nutrients. 
  • Fresh Basil Leaves: Another key component in the homemade pesto. It’s delightfully aromatic gives the sauce a slightly peppery finish. 
  • Parmesan: For a rich nuttiness. Use it in the pesto and as a garnish. 
  • Toasted Pine Nuts: For crunch and extra nuttiness. You can substitute walnuts if pine nuts aren’t your thing. 
  • Garlic: It adds a spicy, savory depth to the pesto, making it almost addictive. 
  • Fresh Lemon Juice: It cuts through the richness, adding a bright, zesty tang. 
  • Extra Virgin Olive Oil: Use a high-quality oil for the smoothest, creamiest pesto texture. 
  • Salt & Pepper: Season to taste. 
Pasta with pesto sauce, slice din half tomatoes, basil and pine nuts served on a white bowl.

How to Make Spinach Pesto Pasta Salad

One of the best things about cold pasta recipes is how easy they are to make. This one is no exception. You can have it ready in four simple steps: 

1. Cook the pasta. Cook it in salted water according to the package instructions. Drain and rinse under cold water, then set aside. 

2. Make the pesto. Add the spinach, basil, Parmesan, pine nuts, garlic, and lemon juice to a food processor. Pulse until roughly chopped. While processing, slowly add olive oil until you reach the desired consistency. Season with salt and pepper. 

3. Toss. Combine the pasta and pesto in a large mixing bowl. Toss well to coat, then add the cherry tomatoes and mix gently. 

4. Garnish and serve. Garnish the salad with extra Parmesan and fresh herbs. Enjoy! 

Spinach pesto pasta with basil, cherry tomatoes, pine nuts and cheese.

Tips for the Best Spinach Pesto Pasta Salad

Here are a few more things to remember when preparing this spinach pesto pasta salad: 

  • Don’t stress over the pasta! Most pasta varieties will work just fine in this recipe. I prefer shorter, thicker pasta shapes (fusilli, penne, farfalle, etc.). But you can make almost any type work. 
  • Don’t overcook the pasta! If you overcook it, it’ll become soggy or mushy when you add the pesto and other ingredients. 
  • Preserve your pasta water. You probably won’t need it. However, if the pesto is too thick, add a tablespoon at a time until it thins to a consistency you like. 
  • Take a shortcut. Technically, you could make this salad with no special equipment. It would require some smashing and mixing, but you could do it. Still, a food processor will make the recipe so much simpler. So, if you have one, use it! 
  • Let it chill. You can serve this pasta salad immediately after making it. It tastes best, though, after an hour or so in the fridge for the flavors to meld. 
  • Jazz up the flavor. Add diced red onion for a sharp bite, corn for sweetness, or crumbled feta for tanginess. You can also mix in your choice of fully cooked protein for a heartier dish. I like to use grilled chicken.

How to Store

Unfortunately, this recipe doesn’t freeze well. But it actually tastes better after some time in the fridge, so storing leftovers is super simple. 

To Store: Transfer the leftovers to an air-tight container and refrigerate them for up to 3 days. For the best flavor and texture, set it out early to come to room temperature before serving. If needed, stir in an extra splash of olive oil or pesto. 

Spinach Pesto Pasta Salad

Course: Side DishCuisine: American
Servings

4

servings
Prep time

5

minutes
Cooking time

10

minutes
Calories

525

kcal

This spinach pesto pasta salad is perfect for any potluck! It’s quick and easy, coming together in just about 15 minutes.

Ingredients

  • For the Salad
  • 12 ounces pasta

  • For the Spinach Pesto

  • 3 cups fresh baby spinach leaves

  • 1/2 cup fresh basil leaves

  • 1/4 cup Parmesan cheese, grated

  • 1/4 cup toasted pine nuts (or walnuts)

  • 1 large garlic clove

  • 1 tablespoon fresh lemon juice

  • 1/4 cup extra virgin olive oil

  • salt and pepper, to taste

  • To Serve
  • 1 cup cherry tomatoes, halved

  • extra grated Parmesan cheese

  • fresh herbs of choice (basil, parsley, chives, cilantro, etc.)

Instructions

  • Cook the pasta in a large pot of salted boiling water until al dente, according to package instructions. Drain and rinse under cold water to cool. Set aside.
  • In a food processor, combine the spinach, basil, Parmesan, pine nuts, garlic, and lemon juice. Pulse until roughly chopped. While the processor is running, slowly add the olive oil until the mixture becomes smooth and creamy. Season with salt and pepper to taste. If needed, add a tablespoon of water to thin the pesto.
  • In a large mixing bowl, combine the cooked and cooled pasta with the spinach pesto. Toss until all the pasta is evenly coated. Add the halved cherry tomatoes and gently mix to combine.
  • Garnish with extra grated Parmesan cheese and fresh herbs before serving. Serve and enjoy!

Notes

  • Use whatever pasta variety you like, though shorter shapes work best. 
  • Don’t overcook the pasta. 
  • Reserve a cup of pasta water to thin the pesto if needed. 
  • Let the salad chill for at least 1 hour before serving. 

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